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INGREDIENTS
1 egg
1 tbsp. olive oil
2 tbsp. white wine
1 thick slice bacon, julienned
1 tbsp. garlic
1 tbsp. sliced shallots
Salt
Crushed red pepper
6 asparagus spears, blanched
1/2 dozen grape tomatoes, halved
10 oz. cooked fettuccini
Parmesan cheese
PROCEDURE
Saute bacon until brown. Add garlic, shallot, salt and pepper and crushed red pepper to taste. Deglaze with white wine. Add tomatoes and asparagus. Toss with cooked fettuccini. Beat egg in separate bowl. Toss pasta mixture with egg. Plate and top with parmesan cheese.
